Chocolate Raspberry Mirror Cake

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Do you guys love chocolate cakes? If yes, you’ll for sure fall in love with this one – today’s post is all about a delicious and luxurious raspberry chocolate cake which includes soft chocolate sponge base, super rich and tasty chocolate mousse, chocolate glaze and some raspberry jam to balance out the chocolate a bit with it’s freshness and bitterness.

 

 

Chocolate Raspberry Mirror Cake

 

Base: Chocolate Sponge

 

Ingredients

 

1 egg

Sugar + vanilla powder

Flour (1/3 dark cocoa powder, 1/3 wheat flour, 1/3 potato flour) + 1/2 tsp. baking powder

 

Method

 

ChocolateRaspberryMirrorCakeMakingtheBase

 

  1. Pour the egg into a glass
  2. Take 2 additional glasses and measure sugar and flour with these. You should have samevolume of eggs, sugar and flour.
  3. Pour eggs and sugar into a mixing bowl
  4. Whisk the mix until it forms white foam
  5. Add flour and mix
  6. Cook the cake in the oven in one 6” (15cm) cake mold in 440F / 225C for around 10-15 minutes
  7. Cool the base down before carrying on to filling

 

Note: You can also cut a piece from a bigger sponge with a mold

 

 

Filling 1: Raspberry Jam

 

ChocolateRaspberryMirrorCakeJam

 

Ingredients

 

1 dl raspberry jam

 

 

Method

 

  1. Take a 6” (15cm) cake mold and cover it with plastic foil
  2. Add all the jam into the mold, add the base on top of it and press firmly
  3. Freeze the cake in a freezer for at at least couple of hours (if you have time, leaving it overnight will not make any harm)

 

 

Filling 2: Chocolate Mousse

 

ChocolateRaspberryMirrorCakeFrozen1

 

Ingredients

 

1 cup (2.5 dl) whipping dream

2 tbsp. vanilla creme powder

3/4 cup (2 dl) vanilla yoghurt (fat free)

3.5oz (100 g) dark chocolate

2 tbsp. sugar

6 gelatin leaves

1/4 cup (0.5 dl) (skim) milk

 

 

Method

 

ChocolateRaspberryMirrorCakeFrozen

 

Do the Mousse:

  1. Whip the cream with the vanilla creme powder in a big bowl
  2. Take the yoghurt and sugar to another bowl and mix them well together
  3. Add the whipped cream and mix firmly
  4. Carefully melt the chocolate in the microwave oven and when melted, mix with cream mixture
  5. Soak the gelatin leaves in a cold water for 5 minutes
  6. Heat the milk in a small pot on a stove
  7. Squeeze extend water away from the gelatin leaves and add them to the milk, mix well
  8. Add the gelatin mixture to the cream mix, mix well

 

 

Fill the cake:

  1. Pour 1/2 of mousse to a 20cm / 8” cake pan
  2. Add the frozen base + jam combo into that bigger mold with the base side facing upwards
  3. Pour the rest of the mousse to the cake pan
  4. Tap the mold to get the bubbles out
  5. Freeze over night in a freezer
  6. Remove the cake for the cake pan and carry on to glazing part

 

ChocolateRaspberryMirrorCakeFrozenonaBowl

 

 

Glaze:

 

ChocolateRaspberryMirrorCakeGlaze

 

Ingredients

 

6 gelatin leaves

4 oz (112.5 g) dark chocolate

1/4 cup (1/2 dl) water

2/3 cup (1.5 dl) sugar

1/2 cup (1 dl) glucose syrup

1/4 cup (1/2 dl) condensed milk (sweetened)

 

 

Method

 

ChocolateRaspberryMirrorCakeGlazed

 

  1. Measure chocolate, water, sugar, glucose syrup and condensed milk into separate bowl
  2. Pour some cool water to a bowl and soak the gelatin leaves there for 5 minutes
  3. Pour measured water, sugar and glucose syrup into a pan and heat until the mixture starts boiling
  4. Add condensed milk and take the mixture away from the stove
  5. Squeeze extra water away from the gelatin leaves, add them to the mixture and mix well
  6. Add some food coloring (add more later if needed)
  7. Pour the mixture on top of the white chocolate and mix thoroughly with a hand blender
  8. Let the mixture cool down until it’s 92 to 94 degrees Fahrenheit (33 – 34 Celsius). Mix it gently while cooling it
  9. Took your frozen cake and put it on top of a bowl or cooling grid and pour the glaze on it – you should have baking tray below the bowl or grid to avoid makin a big sticky mess
  10. Cut of excess glaze from the bottom edges of the cake using heated knife or spatula

 

Tip1: If you want to do better than me and do a perfect glaze without any bubbles you should sieve the mixture before pouring it onto to the cake

 

Tip2: You can use the excess glaze during next 1-2 weeks. Just keep it in fridge until you want to use it, then warm it with microwave oven (and cool down a bit if needed) and when it’s the right temperature just pour it over a new cake!

 

 

 

Optional decoration:

 

ChocolateRaspberryMirrorCakeReady

ChocolateRaspberryMirrorCakeDetails2

ChocolateRaspberryMirrorCakeDetails

 

Whipped cream

Pink sprinkles

 

– Pipe some cream on the cake, if you want to do bicolored whip like I did, color part of your whip and put it into the pipe simultaneously with the white one

– Add some sprinkles if you wish.

 

ChocolateRaspberryMirrorCakePinnable

 

What kind of cake decors do you guys like? Shiny mirror cakes, creamy dream cakes, or something else?

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